Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This Punjabi-style vegetable curry with potatoes and peas that has become a Tea for Turmeric community favorite! Tested to perfection!
Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
Add the rest of the ingredients listed under curry and sauté for 5 minutes.
Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables steam for about 25 minutes, or until they are well done (Note 1). Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. The goal is to let the vegetables steam in their own juices, but if you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water.
Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
Video
Notes
Note 1: How you cut the carrots will depend on the size/thickness of your carrots. For thicker parts, halve the carrot lengthwise, then cut into slices widthwise.Note 2: To check for doneness, focus on the potatoes. They should break easily, with little resistance, when pressed with a wooden spoon.